Recipe - Parcels Of Smoked Salmon With Yoghurt Cream Sauce

8 sl Smoked Salmon
Sprig Dill
2 Tomato Flesh; Chopped, To
Garnish

MOUSSE
3 ounce Smoked Salmon Trimmings
1 ounce Smoked Trout Fillet
One fourth pt Double Cream

SAUCE
One fourth pt Double Cream
One fourth pt LowFat Natural Yoghurt
Juice Of One Lemon
Sugar To Taste
Salt
Black Pepper; Freshly Ground

To make the mousse, puree the Salmon trimmings and smoked trout in a food
processor or blender, then rub through a very fine sieve. Place the puree
in a bowl and set over crushed ice. using a wooden spoon, gradually beat in
the cream until the mixture has the consistency of a light mousse.

To make the sauce, carefully mix together the cream, yoghurt and lemon
juice. Add a little sugar if you want some extra sweetness and season to
taste with salt and pepper.

Place a spoonful of mousse in the centre of each slice of smoked salon and
fold over to form a neat parcel. Pour some of the sauce on to four
individual plates and arrange two parcels on each. Garnish with the dill
and a little chopped tomato.

Recipe by: Keith Floyd

Posted to MCRecipe Digest by Dan Freedman dan@dfreedman.demon.co.uk on
Mar 14, 1998